Whole Wheat Buns


I make these whole wheat buns to go with veggie burgers and vegan sloppy joe type recipes. If you want a softer bun, be sure not to over bake them. The tops get crusty quite quickly. I know because I've left them in the oven a bit too long a couple of times.





Whole Wheat Buns

2 tablespoons ground flax seeds
2 tablespoons water
3 cups whole wheat flour
¼ cup vital wheat gluten
1 tablespoon active yeast
½ teaspoon baking soda
1 ½ cups warm water
2 teaspoons date sugar

Mix ground flax seeds and hot water. Set aside to thicken.

Mix date sugar, ½ cups of warm water (approximately 110 degrees) and the yeast in a mixing bowl. Set aside for approximately 10 minutes until the mixture begins to bubble.

Stir in flax seed mixture.

Stir together the flour, wheat gluten, and baking soda in a bowl.

Add dry ingredients to yeast mixture.

Trickle in 1 cup of water slowly until mixed together. Turn out onto a flat surface.

Knead for 4-5 minutes until smooth but slightly sticky.

Place dough in a bowl, cover with a lint free towel, and set aside in a warm place for 2 hours until the dough as doubled in size.

Punch down the dough. Divide into 6 balls. Shape them into smooth balls. 

Cover a baking sheet with parchment paper. Place the buns on the parchment paper a couple of inches apart. Flatten the tops slightly if using for veggie burgers. Place in a warm place and let rise for 1 hour.

Preheat oven to 370 degrees. Bake for 25 minutes.

Place on a cooling rack and allow to cool completely. If using for sandwiches, cut in half using a serrated knife.

 Note: I use organic ingredients whenever possible.

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